Caviar : the strange history and uncertain future of the world's most coveted delicacy Inga Saffron

Format:

Book

Author/Creator:

Saffron, Inga, 1957-

Language:

English

Subjects (All):

Caviar.

Physical Description:

xv, 270 p. : ill., 1 map ; 22 cm.

Edition:

1st ed.

Place of Publication:

New York : Broadway Books, 2002.

Summary:

Annotation Today caviar is renowned as a gourmet delicacy, but few realize that it became a luxury food only in recent times. In Caviar, Inga Saffron tells, for the first time, the story of how the virgin eggs of the prehistoric-looking sturgeon were transformed from a humble peasant food into a czar's delicacy -- and ultimately a coveted status symbol for a rising middle class. She explores how the glistening black eggs became a culinary extravagance, while taking readers on a revealing excursion into the murky world of caviar on the banks of the Volga River and Caspian Sea in Russia, the Elbe River in Europe, and the Hudson and Delaware Rivers in the United States. Saffron describes the complex industry caviar has spawned, illustrating the unfortunate consequences of mass marketing such a rare commodity. The story of caviar has long been one of conflict, crisis, extravagant claims, and colorful characters, such as the Greek sea captain who first discovered the secret method of transporting the perishable delicacy to Europe, the canny German businessmen who encountered a wealth of untapped sturgeon in American waters, the Russian Communists w.

Contents:

Prologue: Caviar Dreams

Introduction: Crisis in the Caspian

Pt. 1. The Invention of Caviar. 1. How to Catch a Sturgeon. 2. From the Pig's Trough to the King's Table. 3. Caviar's Industrial Revolution. 4. The American Caviar Rush. 5. Caviar for the Masses

Pt. 2. Ten Years That Shook the Caviar World. 6. On the Poacher's Trail. 7. Branding Caviar. 8. The Sturgeon's Fingerprint. 9. Caviar from a Suitcase. 10. Saving the Sturgeon. Epilogue: One Last Trip Up the River of Sturgeon.

Notes:

Includes bibliographical references (p. [253]-259) and index.

ISBN:

0767906233

9780767906234

OCLC:

48098466

Online:

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